I used the recipe from the Smitten Kitchen. Some of the recipes have pickle juice in them so I picked this one because it did not have any. This was a fussy recipe which created a sponge, and was kneaded about 4 times. The author warns 8 hours is needed to make this. The only modification I made besides grinding my caraway seeds, was to bake it in a bread pan on 375 degrees for 45 mininues, instead of a round loaf on a pan sprinkled with cornmeal, with slashes in the top. If I must say so myself it was a big success, even with the puka (hole) that formed.
The Sky Goddess whipped up some easy Russian dressing for the inside. This was the first time I'd tried the Bubbies Sauerkraut, and it was delish! Mom whipped up a salad some Admiral Guiler's Turtle Soup to top off the meal. On a side note, the Bubbies site says the Chinese invented sauerkraut! Learn something new every day.
1 comment:
Oh my goodness! This looks great. I have yet to make my St. Paddy's meal, as well, but I might do it this weekend, depending on what's available at the groceteria.
A few months ago, Pat and I went out to a place here called The General Muir, and I had a veggie reuben. Usually they are made with tempeh (a combo I like very much) but this one was made with ... SMOKED BEETS! It was very good, and awfully strange, at once. But I like a traditional one, too.
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